HIGHLIGHTS
- who: Inconnu from the Université Nationale d‟Agriculture, Sakété, BéninFood Quality and Design, Wageningen University, the Netherlands have published the paper: Effect of heat treatment on yeast inactivation, vitamin C, in the Journal: (JOURNAL)
- what: The aim of this work is to investigate the effect of heat treatment in the pasteurization range on yeast inactivation and the physicochemical and nutritional quality-mainly ascorbic acid- of pineapple juice.
SUMMARY
Regarding pineapple juice, they mostly target yeast because lactic acid bacteria are less heat resistant (Aneja et_al, 2014; Hounhouigan et_al, 2014a . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.